Take poha in a large strainer.
Wash it 1-2 times by gently shifting them with your fingers under running water. Drain the excess water through a strainer. Sprinkle salt over it, mix well.

Heat 2-tablespoons oil in a pan. Add mustard seeds; when they start to splutter, add cumin seeds, green chilies, peanuts and a pinch of asafoetida. Allow them to sizzle until chilies turn crisp for approx. 30-40 seconds.

Add chopped onions and sauté until onions turn translucent then add tomato.

Mix well and cook. Add turmeric powder, Add soaked poha. Mix well. Cook for 2-3 minutes. Add lemon juice, 

Mix well and turn off the flame. Poha is ready for serving.